Instructions

Pre-heat the grill to about 450?F. Wash and dry the squash. Slice it in half long ways and scoop out most of the center and reserve what you scoop out. Chop the reserved centers of the squash and transfer to a mixing bowl. Season the halved squash with ½ of the salt & pepper and season the chopped squash with the remaining half. Mix the Adams Reserve Cheddar, Tomatoes, Garlic and herbs with the chopped squash. Take that mixture and mound it inside the halved squash.

Place the squash on the upper rack of the grill, stuffing side up and close the lid. Let it roast for about 15 minutes. When filling begins to bubble and brown, transfer to a serving plate and serve while still hot or room temp.

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Chef's Notes

Look for your ingredients to be fresh and natural, for peak flavor, aroma and texture. I prefer Adams Reserve New York Extra Sharp Cheddar because the natural aging allows me to create recipes easily and with an abundance of flavor. Never serve your cheese too cold, as the flavor can’t emerge.